Description
Vegetables and tofu marinate in an herby red wine vinaigrette before being skewered, and then grilled to perfection for a stack of Greek tofu kebabs that scream summer eats. Serve with tzatziki sauce for dipping.
Ingredients
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- 1/2 cup red wine vinegar
- 1/2 cup apple cider vinegar
- 1 lemon, juiced
- 1 cup olive oil
- 2 tsp dried oregano
- 1/2 tsp dried coriander
- 2 tsp garlic powder
- 1/2 tsp marjoram
- 2 tsp kosher salt
- 2 tsp freshly ground black pepper
- 1 14–oz block tofu, cut into 2” chunks
- 2 red bell peppers, cut into chunks
- 1 small red onion, cut into chunks
- 1 large zucchini, cut into rounds
- 16 cherry tomatoes
- 1/2 cup vegan tzatziki sauce, to serve (optional)
Instructions
- Preheat a grill: Alternatively, you can use a grill pan.
- Make the marinade: In a mixing bowl, whisk the red wine through pepper.
- Marinate the tofu and vegetables: In a resealable bag, add the marinade, tofu and vegetables. Seal and refrigerate for at least 2 hours.
- Skewer the kebabs: Evenly distribute the tofu and vegetables across 8 skewers.
- Cook the kebabs: Place the skewers on an oiled grill or grill pan and cook for about 5 minutes on each side until the tofu and vegetables are slightly charred. Serve with tzatziki sauce, if desired.
Notes
- Ditch the oil: Replace the olive oil with aquafaba.
- Soy Allergy? Replace the tofu with Pumfu or a non soy tempeh.
- Spoiler Alert: Greek Tofu Kebabs are best eaten when served but will stay fresh in an air-tight container in the refrigerator for 5 days.
- For non vegans: Swap the tofu for cubed chicken.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Proteins & Fillings
- Method: Grill
- Cuisine: American